Cheesy egg & noodle mu ns
These are ideal for lunchboxes, and packed full of veg. We used broccoli and carrots, but peas, sweetcorn, courgette and peppers also work. For a non-dairy version, swap the cheddar for 2 tsp soy sauce.
MAKES 8 PREP 10 mins COOK 19 mins EASY V
1 portion medium wholemeal
noodles
4 eggs
100g mixed veg of your choice,
inely chopped if needed 50g cheddar, grated
1 tsp soy sauce
1 Heat the oven to 200C/180C fan/ gas 6. Cook the noodles following pack instructions.
2 Meanwhile, whisk the eggs in a bowl. Add the veg, cheddar and soy sauce, season and mix to combine.
3 Drain the noodles and rinse under running cold water to halt the cooking process. Shake o any excess water and pat dry using kitchen paper, if needed. Cut the noodles into small pieces using kitchen scissors and add to the egg mixture. Stir well to combine.
4 Line an eight-hole mun tin with paper cases, then fill the cases with the mixture. Bake for 16 mins, or until just set. Leave to cool slightly before serving, or cool completely. Can be eaten hot or cold. Will keep chilled for up to three days in an airtight container.
PER SERVING 95 kcals • fat 5g • saturates 2g •
carbs 5g • sugars 0.3g • ibre 1g • protein 6g •
salt 0.4g